Traditional, farmhouse and creamery, blue mould cheese. This is a moist, creamy cheese with an even spread of veins, strong smell and spicy, with flavours of grasses and wild flowers. It is made from cows milk and is 50% fat. The Azul Cantorel homeland is the Auvergne region in southern France. This region is characterized by a unique volcanic and granite soils, rich in micronutrients, has a harsh climate, which all has resulted the development of a highly specific vegetation in mentioned region. It influences the distinctive taste of Azul cheese.
Manufacture still involves the same processes as in the past: draining the curd, putting it into moulds, salting by hand, in two stages, using dry coarse salt and turning the cheese over several times, then pricking using long needles, as this airing of the cheese allows Penicillium to develope. The cheese is then ripened in cellars for at least four weeks for the large cheeses and a minimum of two weeks for the small cheeses.
Sweet grapes, salads, sauces, pizza, pasta dishes, one as a snack.
DrinksLoupiac AC, Sainte-Croix-Du-Mont AC, Monbazillac AC, Cadillac AC, Coteaux du Layon AC wines.